To prepare the base

• Preheat the oven to 350 °F or 175 °C. 
• In a large bowl, add the almond flour, melted coconut oil, erythritol, eggs and salt.
• Mix everything together with a wooden spoon or spatula until it forms a dough.
• Press the dough evenly into the pie mold. Poke some holes in the pie crust with a fork.
• Bake the base in the preheated oven for 15-20 minutes until it starts to turn golden brown. Remove the crust from the oven or prepare the filling in the meantime.

Prepare the filling

To prepare the pudding

• Heat 100ml of heavy cream in a small steel pan until warm, not boiling.
• In a medium-sized bowl, whisk the egg yolk with erythritol and vanilla powder.
• Add the egg mixture to the warm heavy cream and whisk until it starts to thicken.
• Once the mixture is thickened, transfer to a glass bowl and set aside.

To prepare the flan

• In a large bowl, add the heavy cream, erythritol, tapioca starch, eggs, and pudding. Mix everything with an immersion blender for 1-2 minutes.

Bake the complete pie

• Heat the oven to 400 °F or 200°C.
• Pour the filling into the pie crust and bake in the oven for another 35-40 minutes. Once the middle of the pie is still a little jiggly but almost firm, remove the pie from the oven en let cool down.
• Refrigerate the pie for another few hours or overnight.

To finish off the pie

• In a medium-sized bowl, add the heavy cream and powdered erythritol and mix with an electric mixer until it forms spikes.
• Evenly spread out the heavy whipped cream on top of the pie and sprinkle some keto bresilienne nuts on top. (see recipe for the bresilienne nuts in ingredient list link)